Cranberry Teriyaki Meatballs

3 pounds/1.3 kg ground beef, 80% lean works best
1 pound/450 g ground pork
1/2 cup/120 mL panko crumbs
1/2 cup/120 mL masa flour
1 eat, lightly beaten
1 tablespoon/15 mL sea salt
2 teaspoons/10 mL Worcestershire sauce
1/2 teaspoon/2.5 mL black pepper
wooden skewers
for teriyaki sauce:
1 1/2 cups/360 mL cranberry sauce or preserves
1/2 cup/120 mL low sodium soy sauce
1/3 cup/80 mL apple jelly
1/3 cup/80 mL dry white wine
2 tablespoons/30 mL dried cranberries
1 tablespoon/15 mL honey
1 teaspoon/5 mL ginger powder
1 teaspoon/5 mL sesame oil
2 green onions finely chopped
1/2 teaspoon/2.5 mL salt
1/2 teaspoon/2.5 mL black pepper
for garnish:
2-3 green onions, chopped
2 tablespoons/30 mL sesame seeds
2 tablespoons/30 mL dried cranberries, chopped
Prep Time: 30 minutes
Cook Time: 12 minutes
Total Time: 42 minutes
Yield: serves10-12
PREPARATION

To prepare sauce, simply add all ingredients to large saucepan and bring to a slow boil. Reduce heat to medium low and simmer for 10-12 minutes, stirring often. Once sauce has thickened (a syrup consistency that coats the back of a spoon), remove from heat and cool to room temperature before using.

Preheat grill for medium- high heat. Combine meat with panko crumbs, masa flour, egg, Worcestershire sauce, salt, and pepper. Form into 1 1/2 inch meatballs and thread 4-5 on each skewer. These will make quite a few meatballs, so you might need to cover and store remaining meatballs in refrigerator, as you will need to make these in batches. Place meatballs onto grill and cook for 10-12 minutes turning often. Once meatballs are through cooking, place onto tray and tent with foil. You can also keep them warm in the oven.

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